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banzai

Wok, Meet Cucumbers: Your New Stir Fry Secret Weapon

Go for Persian cucumbers for more flavor

Your Tea Starter Kit: 5 Great Teas to Kick Off an Obsession

Max thank you as always for your knowledge. Just curious about whether you speak Chinese since you use the anglicized terms so well

Use the Pressure Cooker to Make Full-Flavored Pho Ga (Vietnamese Chicken Noodle Soup) In 30 Minutes

Those noodles look a lot more like mung bean vermicelli than rice vermicelli. Just sayin' ....

Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

Kenji can this be stored/marinated for a few days or is it an eat-ASAP dish?

Win a Copy of 'Plenty More'

Shiitake fries!

Should You Refrigerate Tomatoes? Further Testing Says...

Sorry a little bit off topic. I remember Kenji relating the fact that he is allergic to raw produce. Has the allergy spared him the nightshade family to enjoy raw. Somewhat ironic! Welcome to the west coast from a Bay Area native!

And thank you Daniel for your serious analysis on Serious Eats. Yes I think that, in the midst of all the statistical details, there is a larger point that refrigeration does not equal "ruined tomatoes" as an iron clad law. And that was the main point you were trying to convey, clever headlines aside!!

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

I have a lazy woman's version. I use my seasonings -- herbs, sauces, black beans, etc, much like your own -- and brown them in my pressure cooker (non-electric!!); then add the trimmed and cleaned chicken feet, add some water, then pressure cook for about 1-1.5 hrs. If you want a separate sauce, you can later reduce the braising liquid but it's usually thick and tasty already on its own.

No deep frying, and you still get the flavors and the lip-smacking gooiness.

Win a Copy of 'Vibrant Food'

Pea tendrils in morning dew.

Cook the Book: 'The Glorious Vegetables of Italy'

tricolore salad at Mozza

Guide to Essential Kitchen Hand Tools, Part 3

Trader Joe's carries a hinged wine key for $1.99. I've been using mine for years - no warping or bending!

Cook the Book: 'The Chinese Takeout Cookbook'

Broccoli beef!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Grilled on its own

Holiday Giveaway: The Amazing Thermapen Thermometer

Thanksgiving turkey!

Seriously Delicious Holiday Giveaway: The Baking Steel

Prosciutto, basil, marinara, olives

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Browned and crisped in an iron skillet!

9 Japanese Vegetables You Should Know

What? No mention of shiitakes? =)

Cook the Book: 'How to Cook Everything The Basics'

A binder of my mother's Asian recipes -- a homemade cookbook!

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

I assume you use honeycomb tripe, not book?

Cook the Book: 'Asian Tofu'

Making fresh tofu with my mother...

Basic Teriyaki Sauce

After your Sriracha reproduction, this must have been a cakewalk!!

Popeyes' New Louisiana Leaux Menu: 'Healthier' Naked Chicken Options

Hey, Bitchin' - you may not have fried chicken in Italy, but you've got LOTS of other foods to enjoy there! =)

Cook the Book: 'Bi-Rite Market's Eat Good Food'

My local Bristol Farms in Los Angeles, CA -- the tiny one in Westwood. I love the staff and the customer service.

Cook the Book: 'The Art of Eating Cookbook'

Saveur - a food and travel magazine

Grocery Girl: Everyone Loves Free Samples

I love how Trader Joe's does its sampling -- at a booth, with the packages and ingredients displayed, a well-informed crew member doling out the sanitary goodies. Sometimes I compare them to non-alcoholic bartenders!

Greener Goddess Dressing

Any idea how long this lasts in the refrigerator? And how quickly does it oxidize (in light of Kenji's guacamole article). Thanks!

Where is Chi Chi?

HI, just wondering if anyone on staff could fill us in on why Chi Chi's posts have disappeared lately. Is she okay? On leave? Has she moved on from SE?

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